Fricassee of Hen (or Chicken) with Carrot, Celery and Apples

An old hen is a lot tougher than a chicken - but it is packed with flavor, and when cooked for a long time it becomes tender. In this fricassee I combine the traditional root vegetable flavors with fresh-tasting apples.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

One 1 ½ pound (1350 gram) hen

5 pepper corns

1 bay leaf

1 small celeriac, diced

1 small rutabaga, diced

1 medium turnip, diced

2 carrots, sliced

1 leek, sliced

1 apple, peeled and diced

A splash of apple juice

½ cup (a little more than 1 deciliter) heavy cream

½ tablespoon all-purpose flour

Salt and black pepper to taste

2 tablespoons finely chopped celeriac leaves (or parsley) for garnish

PREPARATION:

• In a pot large enough to fit the hen, bring water to a boil. Add hen, pepper and bay leave and let simmer gently for 1 ½ hour. Transfer hen to cutting board and let cool slightly. When cool enough to handle, pluck the meat from the hen, discarding skin and bones.

• Reduce stock by one third. Add root vegetables, leek, and a pinch of salt and boil until vegetables are almost tender. Add the meat. In a small bowl, using a fork, mix cream and sifted flour together until smooth. Add to the pot, stir, and let simmer for 3 more minutes.